A light chive sauce tops this poached salmon fillet. Gentle poaching is a fail-safe method of cooking salmon. It remains moist, juicy and flavorful. The secret to poaching salmon is to slightly undercook it. It will continue to cook in its own heat for a few minutes after it is removed from the poaching liquid.

This is the start of wild salmon season. It runs through September. King salmon (also called chinook), coho and sockeye are some of the wild salmon varieties to look for.

Fresh linguine with carrots and broccoli completes the simple, fresh meal. Shredded carrots and broccoli florets can be found in the produce section of the supermarket. Using them means there’s no slicing and chopping for the side dish.

To save clean up, poach the salmon, remove it with a slotted spoon or spatula. Bring the water to a boil and add the fettuccini and vegetables.

Helpful Hints:

Any type of vegetable can be used for the fettuccini.

A quick way to slice chives is to snip them with a scissors.

The cooking method is for a 1-inch salmon fillet. Reduce or add the resting time depending on the size of your fillet. Rest the salmon for 2 minutes for a 1/2-inch-thick salmon or for 4 minutes for a 1 1/2- to 2-inch-thick fillet.

Any type of pasta can be used. Follow package instructions for cooking and add the vegetables 3 minutes before pasta is ready for draining.

Salmon with chive sauce

2 6-ounce salmon fillets

Salt and freshly ground black pepper

1/4 cup reduced-fat sour cream

1 tablespoon lemon juice

2 tablespoons snipped fresh chives or 1 dried chives

Bring a medium-size saucepan full of water to a boil. Lower the heat to medium-low and add the salmon fillet. The salmon should be completely covered by the water and the water should be at a gentle simmer. Simmer the salmon for 3 minutes. Remove the saucepan from the heat and let the salmon rest in the liquid for 3 minutes for a 1-inch thick piece of salmon. Remove the salmon from the poaching liquid with a slotted spoon or spatula to two dinner plates. Bring the water to a boil for the fettuccini.

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Mix sour cream and lemon juice together and spoon over the salmon. Sprinkle chives on top.

Yield 2 servings.

Vegetable fettuccini

1/4 pound fresh fettuccini

2 cups shredded carrots

1 1/2-cups broccoli florets

1 tablespoon olive oil

Salt and freshly ground black pepper

Add the fettuccini, carrots and broccoli florets to the boiling water from the salmon saucepan. Boil 4 to 5 minutes. Remove about 2 tablespoons of the cooking water to a bowl. Drain the pasta. Add to the reserved water along with the olive oil, salt and pepper to taste. Toss well.

Yield 2 servings.

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Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.